Red, White and Blue Velvet Mini Whoopie Pies

Memorial Day is the unofficial start of summer and it is a mere two weeks away. To celebrate the national holiday and show some American pride, I made patriotic mini whoopie pies. Red velvet and blue velvet cookies sandwiched together with cream cheese frosting create a delicious red, white and blue dessert!


Mini whoopie pies have been a recurring dessert on If You Give a Blonde a Kitchen recently. I love that they are single-bite and one recipe makes so many—perfect for entertaining! For Easter, I made mini carrot cake whoopie pies and shortly after I made mini banana whoopie pies. Next, I wanted to try my hand at red velvet whoopie pies.

With Memorial Day in sight, I knew mini red velvet whoopie pies would be a perfect bite-sized dessert, but I had to take it one step further… and make them red, white and blue velvet whoopie pies. A red velvet cookie, a blue velvet cookie with cream cheese frosting in the center. Now this is the kind of patriotic dessert I can support.

These mini whoopie pies are delish. If you’re a red velvet cake fanatic (like many dessert foodies are), then you will want to make this bite-sized American dessert every chance you get. The velvet cookies are soft clouds serving as the red and blue of our nation’s flag, while the rich cream cheese frosting acts as the white.

Ingredients

• Patriotic Whoopie Pies
• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter room temperature
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 tablespoon red food coloring*
• 1 tablespoon blue food coloring*
• Cream Cheese Frosting
• 1 cup 8 ounce package cream cheese, room temperature
• 1/4 cup 1/2 stick unsalted butter, room temperature
• 11/2 cups sifted confectioner's sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Whoopie Pies
2. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside.
3. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
4. In large mixing bowl beat butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined.
5. Evenly divide batter into two bowls (about 1 1/2 cups batter per bowl). In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.
6. Transfer the red velvet dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart, then flatten cookie as needed.**
7. Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.
8. Cream Cheese Frosting
9. Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free. Transfer to a frosting bag fitted with a 1/4-inch tip.
10. Assembly
11. Match red velvet cookies up with blue velvet cookies based on size. Frost a dollop of frosting on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.

Recipe Notes

• Use 1 Tablespoon food coloring for regular liquid food coloring. For gel or concentrated food coloring, use 1 teaspoon.
• *Sometimes peaks will form when using a frosting bag. Get your hands slightly wet with water to help shape the cookies if needed. Alternatively, cookies can be scooped and placed on to the cookie sheet, but will most likely still need shaping to create rounds.

thanks done share recipes to : https://www.ifyougiveablondeakitchen.com/2016/05/15/patriotic-mini-whoopie-pies/

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